2 c. brown sugar
2 sticks butter
1/2 c. Karo syrup
1 tsp. salt
1 tsp. vanilla
6 qt. popped corn

Bring all of the ingredients to a boil over medium heat for 5 minutes, stirring constantly. Remove from heat. Add 1/2 teaspoon baking soda. Pour over popped corn, stirring to coat well. Spread in large pans with sides and bake at 250°F for 1 hour, stirring every 15 minutes. Turn out onto counter covered with wax paper to cool. Store in tins.